Directions

Cook crumbles and onion and garlic in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine crumble mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside. Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour overcasserole. Bake at 350º for 1 hour and 5 minutes or until set; let stand 5 minutes.